Chicken and vegetables stir fried in wok

Chicken and vegetables stir fried in wok

When I am in China I really envy my husband, who can eat all the fantastic stir fried dishes he wants, while I have to be careful all the time. I’m happy I can make my own stir fry either in our apartement in China or in our house at home in Norway.

For this dish you can use the meat you want have or fish or seafood. The same applies to vegetables, use whatever you have in the fridge, or buy what you fancy and tolerate! Although I only had carrots and kale the outcome was very nice, so again, use what you have!

Chicken and vegetables stir fried in wok

Some tips on vegetables to use:

Carrot

Broccoli (limit: 47 g./1,56 oz.))

Kale or chinese cabbage

Bamboo shoots

Water chestnuts

The green part of spring onions

Paprika

Ginger

For marinade / sauce you will need:

2 tsp. soy sauce

1 tsp. oyster sauce

1 tsp. fish sauce

1 tsp. vinegar

1 tsp. sugar

Salt, pepper, chili, cayenne pepper

Preparations:

Cut the meat into pieces or thin slices. Put all the spices and sauces on top of the meat and mix it well. Let it rest while you cut the vegetables.

Fry/wok the meat quickly and add the vegetables. Let it all fry until the vegetables are “al dente” and the meat is cooked. Season with salt, pepper, chili and cayenne pepper. Serve with rice and pretend you are in China!

Welcome to the low FODMAP-blog

I'm Cecilie, a Norwegian low FODMAP cookbook- and travelbook-writer (we all know how difficult it is to travel on this diet....) and public speaker. Here you will find lots of lowFODMAP-recipes, information about the low FODMAP-diet and IBS and my personal diary and thoughts about being chronically ill and life in general.